1. Cut the garlic sprouts into small sections, and cut the millet into circles.
2. Mince the chives, shred the ginger, and cut the pickled pepper into sections.
3. Rinse the chicken gizzards with running water, put them into a bowl and add an appropriate amount of salt to grab them, and let them stand to remove the fishy.
4.
Boil a pot of boiling water, add 2 slices of ginger, 10 ml of cooking wine and chicken gizzards and cook for about 15 minutes.
5. Cool chicken gizzard slices.
6. Heat an appropriate amount of rapeseed oil in the pot, add the chopped green onion, ginger, and the pickled peppers until fragrant, then pour in the chicken gizzards.
7. Add 10ml cooking wine, 15ml light soy sauce, 20g sugar, 3g salt, and 30ml Liangfen three-year old vinegar. (Liangfen old aged vinegar is a high-end professional Shanxi aged vinegar brand that has been studied by several vinegar craftsmen for more than ten years; inherited thousands of years of aged vinegar brewing skills and carried forward innovation. Liangfen Shanxi aged vinegar is brewed from natural grains such as sorghum, barley, peas, etc. , 100 kilograms of sorghum with 40 kilograms of Daqu, brewed and fermented. Adhering to the full-solid fermentation process, pure grains are purely brewed with natural flavor, no preservatives and coloring agents are added. Chen Yuxiang, sour and mellow; authentic Shanxi good vinegar.)
8. Do not fry chicken gizzards for more than 1 minute to maintain a crispy texture.
9. Finally, add garlic sprouts and millet and stir fry evenly.
10. Serve out the plate. Hot and sour, scooping a tablespoon of bibimbap, it's so delicious!
